We at Nummy love nothing more than a good sauce. Specifically, a cream sauce. More specifically, a cream sauce that can be slathered atop any variety of meat on a Sister Schubert bun.
I thought The Chef had topped himself a few weeks ago with the Horseradish Cream Sauce, but he says this is the tots on beef tenderloin rolls, and I’m sure he is correct. I am planning a full investigation and will report back post-haste.
1 cup heavy cream, divided in half
4 tbsp blue cheese crumbles
4 tbsp of cream cheese
- Mix 1/2 cup heavy cream, blue cheese crumbles and cream cheese in a mixer with the paddle attachment until smooth.
- Whip 1/2 cup heavy cream until light and stiff. Then gently fold in blue cheese mixture. Salt and pepper to taste.